Raw(ish) salted peanut butter caramel cup cakes

These babies are dangerously easy to make and taste like literal heaven! The pink caramel is made with the addition of Nutraorganics velvet latte powder, you can switch it up and use other colourful superfoods like spirulina for blue or green, or go without it.

Enter code LUST15 to get 15% off at Nutraorganics.

For the base: 150g dark chocolate, melted with 1 tbsp coconut oil

For the raw dough:
1 cup peanuts (or almonds), blended to flour
1/2 cup sunflower seeds (or oats), blended to flour
1/4 cup coconut oil, melted
1/4 cup rice malt syrup
1/4 tsp cinnamon
1 tsp vanilla extract

For the caramel filling:
1/2 cup sweetened condensed coconut milk
1/4 cup peanut butter
Pinch of salt
2 tsp @nutraorganics pink velvet latte powder

For the top:
150g dark chocolate, melted with 1 tbsp coconut oil

Layer it in the above order, placing in freezer for about 10 minutes between layers and allow to set in the freezer for about 10-20 minutes at the end. Place them in the fridge for later consumption. If you’re crazy and can handle them sitting there for later.

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